Mushroom Stuffed Pork Tenderloin And Mache Salad W... |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a great recipe for a dinner party. It presents beautifully, is simple to make and needs only a side dish of a fresh salad... Ingredients:
for the pork tenderloin |
1 pork tenderloin, weighing about 1 pound |
2 tbsp butter, softened |
sea salt and fresh black pepper |
for the stuffing |
2 tbsp butter, divided |
1 medium onion, finely chopped |
3 sprigs of thyme, leaves only |
4 fresh sage leaves, minced |
1/2 cup mushrooms, finely chopped |
1/2 cup fresh breadcrumbs (use a good loaf of bread, cut off crusts, pulse a few times in a food processor) |
4 tbsp chopped fresh parsley |
grated zest of 1 lemon |
2 tsp. lemon juice |
1 egg beaten with 2 tbsp cream (if you do not like eggs/have eggs, you could omit the egg and just use a 3 tbsp heavy cream. your stuffing will just be a bit crumblier) |
for the salad |
1 bag mâche (lambs lettuce) |
2 ripe small pears, diced |
1 cup walnuts, toasted then glazed with honey while warm |
1 cup gorgonzola cheese, crumbled (room temp to serve) |
balsamic honey vinaigrette |
1/4 cup aged balsamic vinegar |
1 tablespoon honey |
1/2 cup olive oil |
pinch of sea salt |
Directions:
1. Balsamic Honey Vinaigrette: Place all ingredients in a small jar and shake well. Set aside.
2. Preheat oven to 350 F
3. Slit the tenderloin(s) in half lengthwise and then using a rolling pin or a flat (not toothed) meat mallet to pound the two halves flatter and to make them a bit wider. Season the pork with salt and pepper.
4. Make the Stuffing:
5. Melt the butter in a frying pan and sauté the onions gently until soft. Add the herbs and stir once or twice. Add the mushrooms and raise the heat just a bit. Add a pinch of salt and stir. The mushroom should exude some juice. When the juices have almost evaporated, empty the contents of the pan into a bowl. Allow it to cool slightly and add the rest of the ingredients. Stir the mixture together and season with salt and pepper.
6. Spoon the stuffing on to one half of the tenderloin. Pat it down lightly to keep it a bit firm. Place the other half on top. Smear with 1 tbsp of the softened butter. Using kitchen twine tie everything together at about inch and a half to two inch intervals to make a nice bundle.
7. Using the other tbsp softened butter, grease the bottom of a roasting pan.
8. Carefully transfer the tenderloin to the pan and bake in the oven for about 45 minutes (check after 30 with a meat thermometer). When the roast is cooked, remove it from the pan to a cutting board. Tent with foil.
9. In a salad bowl, gently toss the Mâche and pears with a light drizzle of the vinaigrette. Keep chilled while carving the roast.
10. Remove the strings from the roast and carve across into tenderloin.
11. Distribute salad to serving plates and sprinkle with walnuts and gorgonzola. Fan the pork along side. Drizzle any remaining vinaigrette around plate, if desired.
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